Allergy free: chicken, kale & wild rice salad

For the Dressing:

• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1 shallot, minced
• 1 clove garlic, minced
• 2 teaspoons dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (or cracked black pepper)

For the Salad:

• 1 bunch kale, very thinly sliced (I prefer lacinato kale)
• 1/2 lemon
• 1- 1 1/2 cups diced cooked chicken, about 1 chicken breast
• 1 cup cooked sprouted rice
• 1 apple, diced
• 1/3 cup dried cranberries
• 1/3 cup sliced almonds, toasted
• 2-3 oz goat cheese, crumbled